Beetroot and Parsnips

November 28, 2008

Like all root vegetables, this week’s Beetroot and Parsnips are beautful roasted. I often serve them together topped with a scattering of parsley. It’s a great side dish especially with a roast.

More usual though is the vegetarian route – add a simple warm cous cous salad with maybe toasted pumpkin seeds and some baked Goat’s Cheese and you’ve got dinner.It’s a combination that’s easy to prepare and always goes down a storm.

I think the best way to go is to boil the vegetables first (separately or everything will go pink and it is nice to have the 2 colours) so the roasting doesn’t take too long. This way, once the veg is in the oven you’ll have enough time to do the Cous Cous, slice the Goat’s Cheese and of course have at least one glass of wine.

Balsamic Roasted Beetroot and Parsnips (for 2)

You’ll need:

600gr Parsnips (about what you have in this week’s bag)

600gr Beetroot (about what you have in this week’s bag)

Olive Oil

Balsamic Vinegar

Honey

Start with your beetroot as they’ll take the longest. Wash but don’t peel them or all their lovely colour will leech out. Cover in water and bring to the boil then simmer til done (ie until you can stick a knife through them). This will take anything from 40 minutes to an hour for really big bulbs. When they’re ready take them off the heat, drain and allow to cool slightly. Peel and cut each Beetroot into quarters or eighths depending on the size.

While the beetroot are cooking, you can get on with the parsnips. Wash, peel and cut into chunks or lengths. Boil in salted water until tender (this should take about 15 minutes).

When the vegetables are ready, heat your oven to Gas mark 6 or 200 degrees and warm some olive oil on a non stick baking tray. When the oil is hot add your vegetables and a drizzle of honey. Toss well then put in the oven. After about 20 minutes toss everything to make sure the veg cooks evenly. Return to the oven and roast for another 15 minutes, toss again then add a dash of balsamic vinegar and return to the oven for another 15 minutes or until everything has carmelized nicely. Season with salt and pepper and serve.

The Cous Cous and baked Goat’s Cheese

You’ll need:

Cous Cous

Pumpkin Seeds

Lemon Juice

Olive Oil

2 rounds Chevre Goat’s Cheese about 1 inch thick

Prepare enough Cous Cous for 2 and dress with some nice olive oil and lemon juice. Toast some pumpkin seeds on a dry pan and throw in.

The baked goat’s cheese is simple. Just bake the rounds on a tray for about 10 minutes so when you think the veg is starting to caramelize is a good time to throw them in the oven. If you want to make things really special marinate them in oil with some rosemary and thyme a la Alice Waters. This can be done the day before and is fab.

In case you were wondering……..

The leaves in your bag with white stalks are pak Choy and they should be steamed or stirfried with garlic and ginger. The other leaves are baby(ish) Wicklow spinach